If you’ve never roasted tomatoes in the oven for hours then marinated them in garlic, balsamic & olive oil…you must! Slow roasting tomatoes draws out their moisture & intensifies their flavor. You’re rewarded with a sweet, heavenly concentration of tomato goodness. The simple balsamic marinade only intensifies their flavor. I’m a believer that often the simplest things are the best – this salad is a perfect example. And it’s make ahead which is always a winner in my books.
Serve this salad as a simple appetizer, maybe with some crusty ciabatta bread for soaking up the marinade juices. Or as a side salad with grilled rib eye steaks & roasted potatoes. Try adding the slow roasted tomatoes to pasta with basil pesto or to a panini with ham and melted white cheddar cheese. Or just stand at the fridge with the door open eating them straight out of the jar like I do. They’re that good.
- 20 ripe medium Roma tomatoes (3 lbs/1.5kg), cored and halved lengthways
- 3 tablespoons Thai sweet chili sauce
- salt and freshly ground pepper
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 4 garlic cloves, thinly sliced
- 4 generous handfuls baby arugula leaves
- Parmesan cheese shavings
- Toasted pepitas or pinenuts, if desired
- Grease a large wire rack and place on baking sheet lined with parchment paper. Preheat the oven to 300°F (150°C).
- Place tomatoes, cut side up, on prepared rack and brush with sauce. Sprinkle with a pinch of salt and pepper.
- Roast for 3 hours or until very wilted and browned around the edges (timing also depends on the size of the tomatoes & how hot your oven is: You want them partially dried out & wilted).
- Combine oil, vinegar and garlic in a large jar. Add tomatoes; stir to combine. Marinate in fridge for at least 8 hours or overnight. Remove from fridge 1 hour before serving. Arrange about 5 tomato halves on individual serving plates. Top with arugula, drizzle with tomato marinade and sprinkle with parmesan shavings & pepitas if desired. Serves 8.